Lockdown sweet treats from India: Rasgulla recipe
What is your favourite dessert?
Indians are known for their eternal love for sweets and desserts, which are locally called Mithai. It is believed everything is incomplete without Mithai. The word Mithai collectively represents a large variety of sweet dishes like Barfi, Rasmalai, Kheer etc. In this post, I would like to share the recipe of a popular Mithai named ‘Rasgulla’ which I have eaten umpteen times, but recently tried cooking it for the first time.
‘Rasgullas’ are round balls made up of Chhena (A type of cottage cheese) which are soaked in sugar syrup & usually served chilled. The dish was supposedly developed in Eastern India by Nobin Chandra Das (a famous Indian confectioner) in 1868. It has a spongy texture with little cracks which helps it to absorb the sugar syrup thoroughly (these cracks give it a beautiful look, but larger cracks can lead to its breakage). It is also known as Rasbhari, Rossogola, Roshogolla etc.
Being a ‘Rasgulla’ lover, whenever I think about them my mouth starts salivating instantaneously. Once you start eating them, it's hard to stop! I consider this dessert as a blessing for us during the scorching Indian summers. But still, eating a lot of ‘Rasgulla’ at a time is definitely not recommended as it contains a high amount of sugar.